4 Egg Scrambler Dutch Oven Recipe
4 Egg Scrambler Dutch Oven Recipe
For a 4-egg scrambler in a Dutch oven, the best approach is to use a 12-inch cast iron pot over low-medium heat, cooking the eggs slowly with butter to ensure they stay fluffy
4 Large Eggs
1 Tablespoon Milk
Dash of Worcestershire Sauce
2 Drops Hot Sauce
¼ teaspoon Salt
2 Shakes of Pepper
1 4 oz. Can Mushrooms Slices
1 Tablespoon Butter or Margarine
Scallion for garnish
Beat Eggs in a mixing bowl with a beater or fork. Add the milk, Worcestershire sauce, hot sauce, salt, and pepper to the eggs.
Drain the liquid from the mushrooms and spread them on a double later of a paper towels. Blot all the liquid from the mushrooms.
Melt the butter slowly in a cast iron 12” skillet. Add the mushrooms. Cook over low heat, stirring constantly Or until nice and brown.
Add the egg mixture, Stir until eggs are to your liking. = Nice and fluffy
Serves 4 maybe!
4 Egg Scrambler Dutch Oven Recipe